engWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162119126articlePotential of bacteriocins from lab to improve microbial quality of dry-cured and fermented meat productsPaulina KÄska1Joanna Stadnik1Dorota ZieliĹska2Danuta KoĹoĹźyn-Krajewska2Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, PolandDepartment of Catering Technology and Food Hygiene, Warsaw University of Life Sciences ? SGGW, PolandMeat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed. These changes are catalyzed by endogenous meat enzymes and exogenous enzymes derived from natural contaminating bacteria or starter cultures applied. In dry-cured and fermented meat products they are represented mainly by lactic acid bacte- ria (LAB) that produce a wide range of compounds, such as bacteriocins, directed against other microorgan- isms. The use of bactericidal peptides does not affect the sensory quality of foodstuffs, so that they attract attention as alternative means of preserving the stability and safety of dry-cured products.
http://www.food.actapol.net/volume16/issue2/1_2_2017.pdfLABbacteriocinsdry-cured meat productsengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162127134articleThe effect of temperature on in vitro digestibility, fat globular size and free fatty acid bio-availability in milk fatMichaĹ SmoczyĹski1Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, PolandBackground. The rate at which a particular fat is digested has an effect on its bioavailability and on the lipid profile of the blood. Milk fat is a very complex mixture of triacylglycerols, resulting in a very wide melting range (from &ndash;40 to +40&deg;C). Because temperature has a pronounced effect on the physicochemical state of milk fat (i.e. crystallisation of different fat fractions), this study analysed the bioavailability of milk fat at different temperatures.
Material and methods. A simplified model simulating digestion in the intestine at various temperatures was used. The released fatty acids and the changes in the emulsion of milk fat under the effect of lipase were compared.
Results. The amount and profiles of the released fatty acids varied depending on the incubation temperature of the studied sample. At lower temperatures, the fractions which were hydrolysed to a greater degree were those which contained more unsaturated oleic acid, but contained less C14, C16 and C18 saturated acids. Changes in the emulsion system also differed depending on temperature.
Conclusions. The obtained results indicate that, depending on the temperature, not only different amounts, but also different fractions of milk fat were hydrolysed by lipase, which indicates the role of the physico- chemical state of milk fat during its digestion.
http://www.food.actapol.net/volume16/issue2/2_2_2017.pdfmilk fatfatty acid compositionlipasefat digestionengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162135147articleEvaluation of selected properties of gluten-free instant gruels processed under various extrusion-cooking conditionsMagdalena KrÄcisz1Agnieszka WĂłjtowicz1Department of Food Process Engineering, University of Life Sciences in Lublin, PolandBackground. For consumers suffering with gluten intolerance, the only way to manage the condition is to avoid foods which are high in gluten. Instant gruels, processed from gluten-free corn and rice by extrusion cooking, could be used as a ready meal both for children and for adults on a gluten-free diet. The aim of the study was to evaluate the effects of various processing conditions on selected characteristics of corn-rice instant gruels.
Material and methods. Corn-rice mixtures (75:25 and 50:50) were processed at 12, 14, 16 and 18% of initial moisture content, using an extruder with screw speeds of 80, 100 and 120 rpm. Bulk density, water absorption and solubility, gel formation, color and sensory characteristics were assessed, under various pro- cessing conditions and with various corn:rice ratios.
Results. The composition of the raw materials, initial moisture content and screw speed applied during processing affected the characteristics of the corn-rice extruded instant gruels. Increasing the amount of rice in the recipe from 25 to 50% resulted in decreased bulk density, water solubility, volumetric gel formation ability and b* value. Increasing the initial moisture content increased the bulk density, L*, a* and b* intensity, and gel formation index values of extrudates made with a 75:25 corn-rice recipe. Increased rpm increased extrudate solubility and water absorption, if the initial moisture content was higher than 14%. The highest scores for overall acceptability were found for milk suspensions of 75:25 and 50:50 corn-rice instant gruels processed at 12 and 14% of initial moisture content, at 120 rpm.
Conclusion. Corn-rice instant gruels can be successfully produced by extrusion-cooking. Variable param- eters, like the initial moisture content of raw materials or screw speed during processing significantly affected the properties of the products. An understanding of the effects of processing conditions on some qualities of extruded instant gruels allows more desirable products to be created. Moreover, the various components can be used for extruded products for consumers on gluten-free diets. Functional additives incorporated in the recipe to improve the nutritional value of the extrudates, which will be investigated in our upcoming research.
http://www.food.actapol.net/volume16/issue2/3_2_2017.pdfextrusion-cookingcornricegluten-freeengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162149156articleYield of acid curd cheese produced from cow's milk from different lactation periodsEwa SalamoĹczyk1Krzysztof MĹynek1Piotr GuliĹski1WiesĹawa Zawadzka1Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, PolandBackground. Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (&ldquo;cheese expenditure&rdquo;) is an important parameter of providing&nbsp;&nbsp; a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production. The aim of the study was to determine the influence of the lactation period (from standard lactation; extended lactation phase) on the performance of the acid curd cheese. the relation- ship between total protein content and acidity of fresh milk collected in two separate periods of lactation on the yield of acid cheese was also evaluated.
Material and methods. The study included 1384 samples of milk collected from Polish Holstein-Friesian cows, the Black-White variety. The basic chemical composition of fresh milk and acid-curd cheese produced in the laboratory were analyzed. The cheese milk yield was evaluated on the basis of the quantity of the re- sulting curd mass.
Results. According to our estimates, under laboratory conditions an average of 100 kg of milk per cow in population produced an estimated 20.1 kg of curd cheese. The basic chemical composition of raw milk, which was diverse in terms of the period of lactation, showed a higher dry matter, fat and protein content in milk acquired during the extension phase of lactation compared to the milk of standard lactation. It has been found that the lower titratable acidity of fresh milk appeared with a higher yield of cheese curd. This difference was between 1.76 kg (with milk from cows milked during the extended lactation phase) to 2.72 kg from 100 kg of cheese milk (milk with the standard lactation). Thus, the optimum level of titratable acidity of milk for cheese yield is 6.0&ndash;7.5&deg;SH.
Conclusions. Most samples with the highest yields of acid curd cheese (&gt;20%) were obtained from the milk from collected in the period from day 306 till the end of lactation (60.54%).
http://www.food.actapol.net/volume16/issue2/4_2_2017.pdfcow's milkacid curd cheeselactation periodmilk acidityengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162157170articleOptimization of mooseer (A. hirtifolium Boiss.) dehydration under infrared conditionsReza Amiri Chayjan1Mosayeb Fealekari1Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, IranBackground. In recent years, infrared drying has gained popularity as an alternative drying method for a va- riety of agricultural products. The use of infrared radiation technology in drying agricultural products has several advantages. These may include decreased drying time, high energy efficiency, high-quality finished products and uniform temperature in the product. With intermittent infrared and convection heating of a thick porous material, the drying time can be reduced compared to convection alone, while keeping good food quality and high energy efficiency.
Material and methods. Response surface methodology (RSM) was employed to optimize the drying con- ditions of mooseer under infrared-convective drying. Experiments were performed at air temperatures of&nbsp; 40, 55 and 70&deg;C, infrared powers of 500, 1000 and 1500 W, air velocities of 0.5, 1.5 and 2.5 m/s and slice
thicknesses of 2, 4, and 6 mm. In this study, effective moisture diffusivity (Deff), shrinkage, color changes and specific energy consumption (SEC) were investigated. The central composite design (CCD) was selected for the design and optimization of the process.
Results. Deff was obtained between 1.4&times;10 and 3.57&times;10&nbsp;&nbsp;&nbsp; m /s. With increasing air temperature and slice
&ndash;10&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &ndash;9&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2
thickness, Deff also increased. The level of shrinkage rose as slice thickness increased. The highest and lowest values of color changes were calculated at air temperatures of 70&deg;C (52.3%) and 40&deg;C (5.65%), respectively. Increasing air velocity led to an increase in SEC.
Conclusion. Optimum conditions for mooseer drying were achieved at air temperature of 70&deg;C, infrared power of 867.46, air velocity of 0.59 m/s and slice thickness of 2 mm. At this point, Deff, shrinkage, color changes and SEC was obtained as 1.32&times;10&ndash;9 m2/s, 29.58%, 17.62% and 4.64 MJ/kg, respectively. The desir- ability value of 0.689 was achieved for the drying process.
&nbsp;
http://www.food.actapol.net/volume16/issue2/5_2_2017.pdfinfraredcolor changesresponse surfacemooseeroptimizationshrinkageengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162171179articleLactose-free frozen yogurt: production and characteristicsKatarzyna Skryplonek1David Gomes2Jorge Viegas2Carlos Pereira2Marta Henriques2Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, PolandDepartment of Food Science and Technology, College of Agriculture, Polytechnic Institute of Coimbra Bencanta, PortugalBackground. Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences.
Material and methods. This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase&reg; was used for hydrolysis, and the reaction occurred simultaneously with fermentation. The effect of lactose hydrolysis on the physicochemical properties, texture, viscosity, overrun and sensory attributes in the final product was investigated.
Results. After yogurt maturation, the acidity of the lactose-free product was significantly higher than in the control, suggesting that breaking down lactose enhances the fermentation process. Lactose-free frozen yogurt had significantly lower hardness and stickiness and higher viscosity than control frozen yogurt. Moreover, lactose hydrolysis promoted a smooth and creamy consistency, whereas in the case of conventional prod- ucts a coarse structure, due to the presence of large ice crystals, was identified. Hydrolysis of lactose also improved the sweetness and brightness of frozen yogurt. The improved textural properties of lactose-free product results from the fact that monosaccharides produced during lactose hydrolysis depress the freezing point of the mix, which enables product with softer structure and bigger resistance to ice recrystallization to be obtained.
Conclusion. The study showed that lactose-free frozen yogurt may be used successfully for production of novel lactose-free frozen desserts. Lactose hydrolysis improves the texture and viscosity of the product,&nbsp;&nbsp;&nbsp;&nbsp; as well as enhancing its sensory quality.
http://www.food.actapol.net/volume16/issue2/6_2_2017.pdffrozen yogurtlactose-freelactose hydrolysislactasetextureviscosityengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162181189articleThe potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in ?Lor Whey Cheese? and the effects on sensory propertiesReyhan Irkin1Onur Yalcin2Food Engineering Department, Engineering Faculty, Balikesir University, TurkeyBiology Department, Art-Science Faculty, Balikesir University, TurkeyBackground. In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4&deg;C) was evaluated.
Material and methods. As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp., yeast-mould counts and sensory characteristics were examined in the lor samples.
Results. The Bf. bifidum remained in large numbers, at 7.30 and 7.11 log cfu/g, and Lb. acidophilus also survived well, with counts of 7.60 and 7.47 log cfu/g, for unsalted and salted cheeses respectively. Salted lor cheeses with added Lb. acidophilus have the highest sensory scores in the groups.
Conclusion. &ldquo;Lor&rdquo; whey cheese showed good probiotic properties.
http://www.food.actapol.net/volume16/issue2/7_2_2017.pdffunctional cheesecheese microbiologylactic acid bacteriaengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162191198articleEffects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusionMarzena WĹodarczyk-Stasiak1Artur Mazurek1Jerzy Jamroz1Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Poland
Background. The aim of the study was to evaluate the fat binding and physicochemical properties of the products under conditions of potato starch extrusion containing rapeseed or linseed oil and rapeseed oil with glycerol.
Material and methods. The study dealt with the extrudates of potato starch produced with the addition of rape seed or linseed oil and rapeseed oil and glycerol at 22% humidity. The extrudates were obtained at two screw speeds: 80 rpm and 100 rpm. Extrudates containing rapeseed oil and glycerol (R6G) were obtained at a temperature distribution of 115/130/150&deg;C, while those with the participation of rapeseed oil and linseed oil were obtained at 120/135/128&deg;C. Water solubility index (WSI), water absorption index (WAI), specific surface area (SBET) and quantity of fat permanently bound were determined for the products obtained.
Results. When oils were added, the solubility of extrudates decreased as compared to the control samples (starch without oil; S). Rapeseed oil added to the starch mixture at the levels of 3 g and 6 g in had no sig- nificant effect on the solubility of the product and amounted to: 80.3&ndash;82.6% and 78&ndash;79.6%. The largest decrease in solubility (WSI, 55.4&ndash;57.1%) was demonstrated for samples with 6% addition of rapeseed oil and 10 g glycerol. For these samples (R6G), a significant increase in the index WAI (376&ndash;397%) was recorded. Extrudates obtained with the addition of 3 g of rapeseed oil absorbed slightly more water than those with 6 g of oil added. The specific surface area (SBET 230&ndash;256 m2/g) determined from the water vapor adsorption isotherm indicates no statistically significant difference at &alpha; = 0.05 for products with rapeseed oil, linseed oil, and controls. A significant increase in the specific surface area (SBET 284&ndash;347 m2/g) was observed for samples with 6g rapeseed oil and 10 g glycerol added. For samples with 3 g of rapeseed oil, the amount of bound fat was 1.9&ndash;2.1 g/100 g of starch and for 6% the starch percentage was 2.96&ndash;3.5 g/100 g.
Conclusion. The water solubility of starch extrudates with the addition of oils decreases with an increase&nbsp;&nbsp; in screw speed. Starch extrudates with linseed oil and rapeseed oil plus added glycerol are characterized by an increase in water-absorption capacity with respect to the control extrudates. The products obtained with the addition of rapeseed oil and glycerol exhibit a significant increase in their specific surface area. The quan- tity of fat permanently bound during extrusion depended on: the oil type, its percentage in the mixture and the screw speed. The linseed oil was the least absorbed in the starch structure, but rapeseed oil binding increased with the increase in its level in the mixture.
http://www.food.actapol.net/volume16/issue2/8_2_2017.pdfoil-potato starch extrudatesoil bindingengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162199207articleAntioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticusKatarzyna W. Skrzypczak1Waldemar Z. Gustaw1Ewa D. JabĹoĹska-RyĹ1Monika Michalak-Majewska1Aneta SĹawiĹska1Wojciech P. Radzki1Klaudia M. Gustaw2Adam D. WaĹko2Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin , PolandDepartment of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences in Lublin, PolandBackground. The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body&rsquo;s defense mechanisms, which is useful in preventing some civili- zation diseases. Unfortunately, it has been already proved that some synthetic antioxidants pose a potential risk in vivo. Therefore, antioxidant compounds derived from a natural source are extremely valuable. Milk is a source of biologically active precursors, which when enclosed in structural protein sequences are inactive. The hydrolysis process, involving bacterial proteolytic enzymes, might release biopeptides that act in various ways, including having antioxidant properties. The objective of this study was to determine the antioxidant properties of milk protein preparations fermented by Polish strains of L. helveticus. The research also focused on evaluating the dynamics of milk acidification by these strains and analyzing the textural properties of the skim milk fermented products obtained.
Material and methods. The research studied Polish strains of L. helveticus: B734, 141, T80 and T105, which have not yet been used industrially. The antioxidant properties of 1% (w/v) solutions of milk protein preparations (skim milk powder, caseinoglycomacropeptide and &alpha;-lactoalbumin) fermented by these strains were determined by neutralizing the free radicals with 2,2-diphenyl-1-picrylhydrazyl (DPPHË). Moreover, solutions of skim milk powder (SMP) fermented by the microorganisms being tested were analyzed on gel electrophoresis (SDS-PAGE). The dynamics of milk acidification by these microorganisms was also analyzed L. helveticus strains were used to prepare fermented regenerated skim milk products that were subjected to texture profile analysis (TPA) performed using a TA-XT2i (Stable Micro Systems, Godalming, UK).
Results. The results suggest that the antioxidant activity of fermented milk protein preparations depended on the type of milk protein preparation and was also related to the strain that conducted the fermentation process. The process of caseinoglycomacropeptide (CGMP) fermentation by DSMZ 20075, T105 and 141 signifi- cantly (p &lt; 0.05) influenced the increase in the antioxidant activities of the protein preparation, the highest values of parameter were obtained in samples fermented by L. helveticus T105 (64.82 &plusmn;0.013%), while in the case of &alpha;-lactoalbumin (&alpha;-la), the strongest free radical scavenging activity (66.67 &plusmn;0.020%) was noted for unfermented samples (control).
Conclusions. The greatest increase in DPPH scavenging activity (% of inhibition) was noted for fermented SMP solutions. The highest values of the parameter measured were recorded for SMP fermented by the reference strain (85.98 &plusmn;0.009%) and T80 (81.66 &plusmn;0.013%). Strain T105 demonstrated the most desirable properties with respect to milk acidifying dynamic and texture properties of fermented skim milk products, while the reference strain (L. helveticus DSMZ 20075) and L. helveticus T80 seem to be more desirable in terms of the possibility of obtaining fermented protein preparations with the best antioxidant properties. The Polish strains analyzed here might find application in dairy products and also in developing functional food products. Furthermore, the preparations of milk protein that were fermented by the strains being tested may be a natural source dietary antioxidants.
http://www.food.actapol.net/volume16/issue2/9_2_2017.pdfLactobacillus helveticusantioxidant activitieslactic acid fermentationengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162209215articleEffect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milkAgata Znamirowska1Katarzyna Szajnar1PrzemysĹaw RoĹźek1Dorota Kalicka1Piotr KuĹşniar3PaweĹ Hanus2Krzysztof Kotula2Marcin Obirek2Maciej Kluz4Department of Dairy Technology, University of RzeszĂłw, PolandStudent Scientific Group of Food Technologist FERMENT, University of RzeszĂłw, PolandDepartment of Food and Agriculture Production Engineering, University of RzeszĂłw, PolandDepartment of Biotechnology and Microbiology, University of RzeszĂłw, PolandBackground. Sheep&rsquo;s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep&rsquo;s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep&rsquo;s milk.
Material and methods. Sheep&rsquo;s milk was pasteurized (85&deg;C, 30 min), cooled down, enriched with 1% of freeze-dried wild garlic powder, inoculated with a Commercial VITAL kefir culture and fermented for 16 hours (26&deg;C). The influence of wild garlic on acidity (pH, &deg;SH), syneresis (%), texture (TPA test), colour (L*a*b*) and the sensory profile of kefirs was conducted.
Results. Wild garlic could be used as a taste and flavour modifier in the production of kefir from sheep&rsquo;s milk. The addition of 1% of freeze-dried wild garlic slowed down the fermentation of kefir, changed colour and reduced syneresis.
Conclusions. Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep&rsquo;s milk.
http://www.food.actapol.net/volume16/issue2/10_2_2017.pdfkefirwild garlicsheep?s milkengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162217230articleHaematological and biochemical studies on Justicia carnea leaves extract in phenylhydrazine induced-anemia in albino ratsChimaraoke Onyeabo1Ngozi K. Achi1Chima A. Ekeleme-Egedigwe2Chidinma U. Ebere1Chidinma K. Okoro1Department of Biochemistry, College of Natural Sciences, Michael Okpara University of Agriculture Umudike, Abia State, NigeriaDepartment of Chemistry/Biochemistry, Federal University Ndufu-Alike Ikwo, Ebonyi State, NigeriaBackground. Justicia carnea is a medicinal plant used widely in Nigeria which is reported to have diverse functions, including blood-boosting potential.
Aim. The effect of the ethanol extract of Justicea carnea (JC) leaves in phenylhydrazine induced-anemia albino rats on haematological and lipid profile parameters was investigated.
Methods. The experimental animals were randomly grouped into five groups of six rats each &ndash; group 1 (non-anemic control), group 2 (anemic control), group 3 (500 mg/kg of JC extract), group 4 (1000 mg/kg of JC extract) and group 5 (DMSO control). Phenylhydrazine was administered once at a dose of 80 mg/kg b.w.&nbsp; to induce hemolytic anemia. After 28 days of extract administration, they were humanely sacrificed and the serum collected was used for biochemical analysis.
Results. In the acute toxicity study, the LD50 was found to be above 5000 mg/kg body weight. Packed Cell Volume (PCV) values, Red Blood cell (RBC) and haemoglobin (Hb) concentrations decreased (p &lt; 0.05) sig- nificantly after 48 hours of phenylhydrazine induction, but after 28 days of administering extracts of Justicia carnea, PCV values, RBC and Hb increased (p &lt; 0.05) significantly. There were significant (p &lt; 0.05) de- creases in cholesterol, triacylglycerol, and LDL cholesterol concentrations in the extract-administered groups (groups 3&amp;4) relative to the anemic control. There was a significant (p &lt; 0.05) increase in HDL-cholesterol concentrations in the extract groups (3&amp;4) relative to the non-anemic control.
Conclusion. Extracts of Justicia carnea not only reversed anemic conditions in the phenylhydrazine-induced rats, it also improved the lipid profile, and this may be attributed to its rich phytochemical, nutrient and vita- min composition. Therefore, the findings of the study suggest that J. carnea leaves could be used to manage lipid abnormalities associated with anemia.
http://www.food.actapol.net/volume16/issue2/11_2_2017.pdfJusticia carnealethal doseanemialipid profilealbino ratsengWydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Scientiarum Polonorum Technologia Alimentaria164407302017-06-30162231240articleComparing the effects of sucrose and high-fructose corn syrup on lipid metabolism and the risk of cardiovascular disease in male ratsJoanna Sadowska1Magda Bruszkowska1Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, PolandBackground. The objective of this study was to compare, in an animal model, the effect of different sugar types (sucrose vs. high-fructose corn syrup 55%) consumed as 10% by weight of the diet (11.6% of daily caloric intake) on the amount of food consumed, body weight, fatty tissue deposits, concentrations of selected lipids, and atherogenic indices of blood plasma.
Material and method. The experiment was carried out on 30 5-month-old Wistar male rats, fed three differ- ent diets, containing, amongst other foods, (1) ground unrefined cereal grains, (2) sucrose, (3) high-fructose corn syrup.
Results. Weight gains in animals on sucrose or high-fructose corn syrup diets were higher than those con- suming basic feed, but the effect was not associated with perivisceral fat accumulation. It has been found that all the atherogenic indices (Castelli&rsquo;s Risk Index I, Castelli&rsquo;s Risk Index II, Atherogenic Index of Plasma, Atherogenic Coefficient) were statistically significantly higher in animals on a high-fructose corn syrup diet compared to both the control group and those on a sucrose diet.
Conclusion. The effect of the 55% high-fructose corn syrup on the tested parameters of lipid metabolism was not equivalent to that of sucrose. Using HFCS-55 instead of sucrose has an adverse effect on blood lipid parameters, while weight gains and peri-organ fat deposits are comparable. Moreover, the obtained results confirm that tested animals were susceptible to the adverse effects of sugars added to their diet, even in small amounts. This emphasises the need to precisely control the amount of added sugars in the diet.
http://www.food.actapol.net/volume16/issue2/12_2_2017.pdfsucrosehigh-fructose corn syruplipid metabolismatherogenic indices of plasma